Preparation - Combine the butter or margerine with the sugars and the lightly beaten eggs. Beat for about 2 minutes at medium speed. Add the sour cream and vanilla and mix well. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the butter mixture and beat for another minute. Drop by heaping teaspoons full onto ungreased cookie sheets. Bake in a preheated oven at 375º for 8 to 10 minutes or until the cookies spring back when lightly pressed in the centers.

Cool the cookies completely, then spread a thin layer of creamy vanilla frosting on top. For holiday cookies tint the frosting with food coloring, or sprinkle with a small amount of flaked, tinted coconut on top, or place a marachino cherry on top.